Potato Leek Soup
Submitted by: A Kitchen Guest
Serves: 4
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1/2 cup sliced thoroughly washed leeks (white part only)
10 ounces cubed pared yellow or white potatoes (1/4" cubes)
2 cups chicken broth
1 cup evaporated skimmed milk
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 cup light cream
Chive sprigs to garnish (optional)
In 3 quart nonstick saucepan, melt margarine. Add leeks and sauté until soft, about 2 minutes. Add potatoes, broth, milk, salt, pepper and nutmeg. Bring to a boil over high heat; reduce heat. Simmer, uncovered, 3 minutes or until potatoes are fork-tender. Remove from heat; cool slightly. In food processor or blender, puree soup until smooth. Pour into a large bowl. Stir in cream. Cover and refrigerate until well chilled. Garnish with chive sprigs, if desired.
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